what is ment by caliberation of a thermometer?

Answer 1

Are you sure it doesn't say calibration? Without the e? Calibration means setting something to a standard to work from. Like to find out howmuch 15 % of something is, you have to know how much 0 would be.... So it probably means set the standard in temperature.

Answer 2

To assure the accuracy of a thermometer, check and adjust if necessary by comparing its temperature reading with the temperature of a known standard. This process is called calibrating a thermometer.

How often a thermometer is calibrated will depend on use. Calibrate a thermometer whenever it is is dropped and when first purchased. If a thermometer is used frequently, calibrate it weekly or monthly. On the other hand, if it has been several months since it has been used, calibrate it before use.

Some thermometers can be calibrated by turning an adjusting nut under the head of the thermometer. Check manufacturer's instructions. The easiest way to calibrate a thermometer is with the ice water method.

To use the ice water method:

Fill a large glass with finely crushed ice.

Add clean tap water to the top of the ice and stir well.

Immerse the food thermometer stem a minimum of 2 inches into the mixture, touching neither the sides nor the bottom of the glass.

Wait a minimum of 30 seconds before adjusting. TIP: For ease in handling, the stem of the food thermometer can be placed through the clip section of the stem sheath and, hold the the sheath horizontally, lowered into the water.

Without removing the stem from the ice, hold the adjusting nut under the head of the thermometer with a suitable tool and turn the head so the pointer reads 32 F.

When A Thermometer Can't Be Calibrated

Even if a food thermometer can't be calibrated, it should still be checked for accuracy, as described in the ice water method. Any inaccuracies can be taken into consideration when using the food thermometer, or the food thermometer can be replaced.

For example, if a thermometer is checked by the ice water method and reads 34 F instead of the recommended 32 F, it is reading 2 degrees too high. Here is one situation of how this might apply when using a thermometer:

Ground beef patties must reach 160 F. If the thermometer is reading 2 degrees too HIGH, 2 degrees would be ADDED to the desired temperature, meaning hamburger patties must be cooked until your thermometer reads 162 F.

Likewise, if the thermometer were reading 2 degrees too LOW, 2 degrees would be SUBTRACTED from the desired temperature, meaning hamburger patties would be cooked until the thermometer reads 158 F.

Answer 3

Think about a lollipop thermometer[1]. What numbers are associated with which temperatures can be adjusted by twisting the pop part of the lollipop. If it is made inacurate by normal use, how can it be adjusted (or calibrated) so that the temperature is again optimally represented by the thermometer? Two common know are the boiling point and freezing point of water. If you put it in well-mixed ice-water it should indicate that the temperature is 0º celsius, or 32º Fahrenheit. If you put the thermometer in boiling water it should indicate a temperature of 100º celsius or 212º Fahrenheit. Typical calibrations are linear so a minimum of two points can be sufficent to properly associate the material property with an indicated value.

According to Figliola [2] there are two types of calibration: static and dynamic. Static calibration is used where the output of interest is not a time-dependent phenomena. Dynamic calibration is where it is a time-dependent phenomena. There are some very nice sections in [2] on calibration on pages 12-25, and 283-322.

Answer 4

Put it in boiling clean water and see what number it reads. Put it in cold clean water with ice and see what number it reads. If those two numbers don't match the boiling and freezing point of clean water it is out of calibration.

If there is an adjustment on it you can repeat this process turning the adjustment till the answer is right for both high and low temperatures. Then it is calibrated correctly. If there is no adjustment (liquid in glass thermometer) just keep in mind how far off the readings are and mentally correct for those errors.

Answer 5

I beleive it is calibration. It is the verification that the readings are correct. THe calibration will basically be measuring a known temp and see what the thermometer that is being calibrated reads. if it is off then adjustment may be needed.

Answer 6

When you put the bulb or sensing part into ice water solution, the temp will remain at 32 f until most of the ice melts. Adjust the screw till it reads this temperature. It's most accurate at sea level.

Answer 7

to graduate the scale of the thermometer after deciding the minimum point,maximum point and the noof divisions

Answer 8

in a nut shell......

to test it and make sure it is within a certain degree of correctness........ ie: if it is 32 degrees outside, and your thermometer reads 31 degrees,,, it will be calibrated at -1 degree....
if it works dead on correct,,, calibration will be 0

get it?

Answer 9

well you have to know how accurate your equipment is so you calibrate it. normally done with water. 0ºC = ice, 100ºC=boiling after all.

Answer 10

it has been tested to ensure accuracy